Pan Roast Portabella Mushrooms with Dijon Vinaigrette Asiago Cheese

Elevate your side dish game with these Pan Roasted Portabella Mushrooms finished with a tangy Dijon Vinaigrette and crowned with creamy shavings of Asiago cheese. Perfectly seared in a sizzling skillet with olive oil and butter, these hearty mushroom caps become tender and deeply flavorful. A drizzle of homemade vinaigrette, featuring Dijon mustard, red wine vinegar, and honey, adds a zesty, aromatic flair, complemented by the earthy notes of fresh thyme. Topped with nutty Asiago cheese and a sprinkling of parsley, these mushrooms can shine as a sophisticated appetizer, a standout side dish, or even a light vegetarian main. Quick and easy to make, this recipe is ideal for both weeknight dinners and elegant dinner parties.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps Portabella mushrooms
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 cloves, minced Garlic
• 1 tablespoon Dijon mustard
• 1.5 tablespoons Red wine vinegar
• 1 teaspoon Honey
• 1 teaspoon Fresh thyme leaves
• 0.5 cup, shaved Asiago cheese
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Wipe the portabella mushroom caps clean with a damp cloth and remove the stems. If desired, use a spoon to carefully scrape out the gills for a milder flavor.

Step 2

Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the mushroom caps, gill side up.

Step 3

Sprinkle the mushrooms with salt and pepper, then cover the skillet with a lid. Let the mushrooms cook for 5 minutes.

Step 4

Flip the mushrooms and cook for another 4-5 minutes, pressing them gently with a spatula to lightly sear them and release any excess water. Remove from skillet and set aside.

Step 5

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, red wine vinegar, honey, garlic, and fresh thyme until the vinaigrette is smooth and emulsified.

Step 6

Arrange the cooked mushrooms on a serving platter, gill side up. Drizzle the Dijon vinaigrette evenly over the mushrooms.

Step 7

Top each mushroom with shavings of Asiago cheese and sprinkle with freshly chopped parsley for garnish.

Step 8

Serve warm as a side dish or with crusty bread for a light main course.

Nutrition Facts

Serving size	(644.0g)

Amount per serving	% Daily Value*
Calories	749.6

Total Fat 62.8g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 71mg	0%
Sodium 1938.0mg	0%
Total Carbohydrate 29.1g	0%
Dietary Fiber 6.9g	0%
Total Sugars 15.6g
Protein 25.0g	0%

Vitamin D 33.9IU	0%
Calcium 445.9mg	0%
Iron 2.4mg	0%
Potassium 1881.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.3%

Protein: 12.8%

Carbs: 14.9%